Favourite go-to holiday Recipes
This cookbook is a work of love showcasing our photography skills and our passion for food. It’s also a great way to introduce everyone to our in-house photo studio— and how it all came to be.
Back in 2009, our team started doing a lot of photography for our own promotional use. It was pretty amazing work. I was quite impressed. Typically however, we would be removing things out of the kitchen, or boardroom to create space for make-shift sets. Some of these photoshoots involved some messy and odd activities including pie throwing, paint splattering, bubble blowing, use of family pets—you get the idea. We were collecting quite a bit of equipment too: different lighting packages, backdrop systems, props, lenses, travel cases, and reflectors. All this equipment was starting to overtake workspaces, but we loved photography and we were really good at it, so it was a challenge we were willing to live with. Clients who visited the studio couldn’t help but notice all the equipment and some asked if we’d do shoots for them. And, so began our professional photography services. In 2014, we realized a significant footprint of the agency was rarely being used anymore: it was the cutting board area for making presentation boards (now a historic service and rarely needed).
From this, our photography studio space was born! A carpenter came in, sawed some tables in half, removed the flooring, painted walls and built storage cabinets to suit our equipment. Having an in-house studio set up offered a significant difference to our team. We were able to take in some interesting in-studio photography projects without turning the whole office upside down. In 2018, I will be personally celebrating 30 years since opening the doors at Accurate Creative. It’s been an amazing career; so many fabulous experiences, working with some outstanding talented people. I’ve always made it a point to surround myself with the best. We work hard and we have fun along the way. As part of this celebration and our love for cooking and food [we do a lot of potlucks here] our team created this amazing holiday cookbook. It’s a combination of favourite family recipes from staff and input from close friends. It also includes a wicked selection of wines and cocktails, at the back.
We hope you enjoy it! Happy holidays,
Diane Dufour President, Accurate Creative
appetizers 2 mini spanakopita triangles.................... 5 slow cooker party mix.............................6 pine cone cheeseballs..............................9 christmas tree tea sandwiches...........10 potluck taco bean dip............................12 cranberry salsa........................................12 goat cheese, pesto and sun-dried tomato terrine.............13
desserts 40 sugar pie....................................................43
penuche fudge........................................ 44
spicy garlic-parmesan crisps...............13
bridie’s fudge brownies.........................47
3–ingredient cranberry brie bites........14
pear, cranberry and gingersnap crumble.............................. 48
strawberry spinach salad.....................14 spicy sausage, potato & kale soup....... 15
mains 16 perfect turkey..........................................19
tomato soup cake...................................51 carrot muffins.........................................52 lemon meringue pie...............................52 creole lemon cake...................................53 caramel pecan lasagna..........................53
stuffing......................................................19 assorted spiced meat sauce................21 ham-stuffed piragi.................................23 jayden’s pick burger recipe ..................24 amazing christmas veal stew garnished with fruit and nuts.............25
cookies 54 carrot cake cookie sandwiches ..........57 almond seashell ......................................58 melt–in–your–mouth shortbread.......58
honey glazed ham...................................25
cracked sugar cookies............................59
shaoxing wine chicken...........................26
butterscotch cookies in a jar...............59
mom’s best peanut brittle.................. 60
big soft ginger cookies......................... 60
candy cane cookies.................................61 cocoa rum balls........................................61
sides 28 crispy brussel sprouts with bacon and garlic..........................30 canadian scalloped sweet potatoes with a kick.................................................33
crispy oatmeal cookies..........................62 chewy ginger cookies with cardamom and black pepper.................62 chocolate cashew ting-a-lings.............63 3-ingredient peanut butter cookies.........................................63
green bean salad with feta..................35 orange-glazed carrots and parsnips.............................................36
favorite buttermilk biscuits.................36
our favourite wine list.......................... 66
mashed sweet potatoes with brown sugar and pecans.............37
Jell-O vegetable salad............................37
the grinch punch.....................................72
couscous & goat cheese stuffed tomatoes....................................38 kale and roasted cauliflower salad......38 greek orzo salad......................................39 golden slices.............................................39
amazingly good eggnog........................72 iced mint protein mochas....................73 warm turmeric cinnamon milk...........73
Tina Greek feta cheese pies, rolled into individual servings (tiropitakia) are very popular during the holiday season in Greece. They are perfect for sharing with my ever-growing family.
Serves: 16â€“20 triangles depending on size Time: 40 minutes Difficulty: Easy
mini spanakopita triangles Ingredients
10 sheets of phyllo dough 500 grams spinach, washed and roughly chopped (18 oz) 2 red onions, finely chopped 1 spring onion, finely chopped (optional) 2 cloves of garlic, crushed 2 eggs, beaten 200 grams feta cheese, crumbled (7 oz) Pinch of grated nutmeg 1–2 Tbsp fresh dill, chopped (optional) Some melted butter or olive oil for brushing Salt and pepper to taste
Directions 1. Start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. 2. Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles. 3. Preheat the oven to 360˚F and start shaping your spanakopita triangles. 4. Spread one sheet of the phyllo dough on the kitchen counter. With a cooking brush, drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with more butter. 5. Cut the phyllo sheets in 3–4 lanes (depending on if you like the spanakopita triangles to be small or large). At the end of each lane add one Tbsp of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest of the phyllo sheets and filling. 6. Oil the bottom of a large baking tray, place the spanakopita triangles and brush them with melted butter. Bake in preheated oven at 360˚F for 25–30 minutes, until golden and crispy.
Here is a classic recipe that you may want to double, or triple, and share. Enjoy!
slow cooker party mix Ingredients
5 cups Chex cereal (a combination of wheat, rice, and corn) 4 cups Shreddies cereal 1 cup Cheerios 2 cups pretzels 1 cup peanuts or mixed nuts (I like to add cashews with the peanuts) 1/ 3
cup (6 Tbsp) butter, melted and hot
1 Tbsp seasoned salt (you can add more to your desired taste) Âź cup Worcestershire sauce 1 tsp garlic powder (optional)
Directions 1. Add cereal, pretzels, and nuts to the bowl of a slow cooker. 2. In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved. Stir in the Worcestershire sauce until combined. 3. Drizzle the sauce evenly over the top of the cereal mixture. Toss for about 1 minute, and give it a good, gentle stir to toss everything together, using a rubber spatula to try andÂ avoid breaking the cereal pieces. 4. Cover and slow cook on low for 3 hours and monitor closely, stirring at the 1 hour, 2 hour and the 2.5 hour marks so the mixture does not burn. Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature. Serve, or store in a sealed container for up to 3 weeks. If your slow cooker does not have a tiny hole in it to let air escape, it may collect too much condensation which could make the Chex Mix too soggy. If that is the case, another great method is to place a towel (or a few layers of paper towels) just under the lid of the slow cooker, to collect the condensation.
Serves: 12 Time: 3 hours, 10 minutes Difficulty: Easy
Di In my family, my mom would be baking up a storm and freezing cookies and squares that had warning labels on them not to touch before Christmas. Recipes can trigger memories and this one is not from my mom, but my one brother and a family friend. Prepared a week before Christmas was a massive batch of homemade bits ‘n’ bites mix in our kitchen. You walked into the house, saw the stacks of cereal boxes alongside the peanuts and pretzel bags. You took a deep breath and you knew Christmas was right around the corner. They would make a day out of this and enough to share with both our large families— with neighbours, friends, and anyone dropping by, you would be sure to see a bowl set out. Traditionally, they used to make this on cookie sheets in the oven—that was very timeconsuming. Over the years I kept seeing Christmas recipes popping up on different sites and the… well, the slow cooker came out. This is now something my family has started making and we now share with our neighbours, family and friends during the holidays. 7
Serves: 12 Time: 30 minutes Difficulty: Easy
Shane Just a fun way to add a little Christmas spirit to the table. It can get a little messy but how often do you get to eat a pine cone? 8
pine cone cheeseballs Ingredients
1 ¼ cups whole natural almonds 1 (8 ounce) package of cream cheese ½ cup real mayonnaise 3 crispy cooked bacon slices, crumbled ½ tsp dill weed Salt and pepper 1 Tbsp chopped green onion Sprigs, for garnish
Directions 1. Preheat oven to 300˚F. 2. Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing them around until they turn color, about 20 minutes. 3. Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight. 4. On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape. 5. Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary. 6. Serve at room temperature and spread on crackers.
christmas tree tea sandwiches Ingredients
12 slices pumpernickel bread 12 slices ham 12 slices Havarti cheese Âź cup mayonnaise 1 tsp fresh lemon zest 1 tsp fresh lemon juice 48 very thin slices English cucumber
Directions 1. Using a 4 inch Christmas tree cookie cutter, cut 2 tree shapes from each slice of bread, ham, and cheese. Using a Â˝-inch star cookie cutter, cut 12 stars from remaining cheese scraps. Discard all scraps. 2. In a small bowl combine mayonnaise, lemon zest and lemon juice. Spread mayonnaise mixture on pumpernickel bread. Top each bread slice with 1 slice ham and 1 slice cheese. 3. Cut cucumber slices in half and arrange on top of cheese in a shingled fashion, trimming as necessary. Place cheese stars on top of cucumber layer. Serve immediately.
Serves: 12 Time: 30 minutes Difficulty: Easy
Princess They are almost too precious for the party table. Add a little pepper to taste. There really isnâ€™t a need to discard scraps. Ham can be used in a potato/onion hash with eggs for breakfast. Cheese can be used in multiple waysâ€”add to hash or use in casseroles, etc. As for the bread, use for bread crumbs in recipes such as an overnight breakfast casserole or stuffing.
Richard I’ve been making refried bean dip as a “go to” potluck meal for a while but kept expanding on it to make it better, finally coming on this variation that is spicy and yummy (especially with the jalapeño juice in there)!
potluck taco bean dip Ingredients
1 can of refried beans (pinto or black) 1 tsp of ground cumin (at least) 1 tsp of ground cayenne pepper/or chili pepper (at least) ¼ cup chopped pickled jalapeños (from a jar) 1 Tbsp pickled jalapeño juice Sour cream (enough to top the refried beans in your dish/tupperware) Salsa (enough to top the refried beans in your dish/tupperware) Lettuce (enough to top the refried beans in your dish/tupperware) Cheese (enough to top the refried beans in your dish/tupperware)
Directions 1. Mix first 5 ingredients together in a bowl or the tupperware container it’s going to be in. 2. Top the mixture with the following 4 ingredients, in order: sour cream, salsa, lettuce, then cheese. 3. Cover, chill, bring to potluck and enjoy!
cranberry salsa Ingredients
1 (12 oz) package fresh cranberries ¼ cup chopped green onion ¼ cup chopped fresh cilantro 1 small jalapeño pepper, ribs and seeds removed, unless you like a lot of heat 1 ¼ cups sugar ¼ tsp cumin 2 Tbsp lemon juice Dash of salt 2 (8 oz) packages cream cheese, softened (I only used one because we had so much food, but the recipe makes enough for two) Crackers (or baguette)
Directions 1. Put cranberries, green onion, cilantro and jalapeño in a food processor and pulse until chopped as finely as you like. 2. Pour into a bowl with sugar, cumin, lemon juice and salt. Stir. 3. Cover and refrigerate at least two hours so the sugar can pull out all the bitterness from the cranberries. I left mine overnight and the flavors were fantastic. 4. When you’re ready to serve, spread cream cheese into a thick layer on a serving plate. 5. Spread cranberry salsa evenly over the cream cheese and serve with crackers.
goat cheese, pesto and sun-dried tomato terrine Serve this terrine with crackers, toasted baguette rounds or homemade pita chips. I typically make it in a glass Pyrex dish that is about 4–5 inches, not a loaf pan.
10 oz goat cheese ¼ to ½ cup heavy cream Kosher salt and freshly ground black pepper
Doug They are great appetizers and make a great gift when stored in an airtight mason jar. Serve with some cheeses, pepperoni, roasted peppers and some crackers or a thin sliced baguette. Zesty.
lemon mushies Ingredients
2 lemons, peeled 1 Tbsp olive oil Coarse grained salt Cracked black pepper ¾ lb (about 20 smallish mushrooms) whole mushrooms
3 Tbsp basil pesto (homemade or store-bought) 5 oil-packed sun-dried tomatoes, drained and finely chopped ¼ cup pine nuts, toasted and coarsely chopped Extra-virgin olive oil for drizzling
Directions 1. Line the inside of a 2-cup, sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and ¼ cup of the cream with a fork and season with ¼ tsp salt and a few grinds of pepper; add more cream if the cheese hasn’t softened. 2. Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but ½ Tbsp of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes. 3. Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for ½ hour to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper, and serve.
Directions 1. In a medium bowl mix all ingredients except mushrooms. Taste and adjust if necessary. 2. Add mushrooms. 3. Put in mason jar and let stand in fridge. 4. Enjoy this pickley yumminess.
spicy garlicparmesan crisps INGREDIENTS
½ cup shredded 100% Parmesan cheese 2 cloves garlic, minced ¼ tsp crushed red pepper
INSTRUCTIONS 1. Heat oven to 400ºF. 2. Combine ingredients; spoon into 8 mounds, 2 inches apart, on parchmentcovered baking sheets, using about 1 Tbsp cheese mixture for each. Flatten slightly. 3. Bake 4 min. or until golden brown around edges. Cool on baking sheets 2 min. Transfer to wire racks; cool completely. Servings: 4 servings, 2 crisps (18 g) each Prep Time: 10min. 13
3–ingredient cranberry brie bites
strawberry spinach salad
1 package (17 ¼ oz) frozen puff pastry, thawed ½ lb Brie cheese 1 cup cranberry sauce (purchased or homemade)
2½ Tbsp raspberry vinegar 6 Tbsp vegetable oil ¼ cup honey
Directions 1. Preheat oven to 375˚F. With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity. 2. Cube the cheese—about a ¾ inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce. 3. Bake about 10 minutes or until puff pastry corners are toasted lightly brown. 4. Let cool 5 minutes before serving. Serves: 24 Time: 30 minutes
½ tsp Dijon mustard 2 Tbsp finely minced shallots, from one shallot ¼ tsp salt 1 /8
tsp freshly ground black pepper
1 (6–7 ounce) bag or carton baby spinach (about 6–7 cups) 2 cups (1 pint) stemmed and sliced strawberries 1 cup (½ pint) blueberries ½ cup pecans, toasted 4 oz goat cheese
Directions 1. Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small, sealable container and shake vigorously to blend (be sure honey doesn’t stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. 2. In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you’ll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve. Serves: 4
spicy sausage, potato & kale soup Ingredients
1 lb spicy Italian sausage 2 Tbsp butter or olive oil 1 large onion, chopped 3 garlic cloves, minced
Nicole This recipe can also easily be modified to prep and freeze by omitting the broth and cream. Add the chicken broth to a slow cooker with the frozen soup ingredients and heat for 4–6 hrs on high. Once it’s ready, stir in the cream and enjoy!
1 tsp salt, plus more to taste 1 tsp freshly cracked black pepper, plus more to taste ½ tsp crushed red pepper flakes, optional 2 large bunches of kale, stemmed and chopped 1/4 tsp freshly grated nutmeg 4 medium or 2 large russet potatoes, sliced 8 cups chicken broth or stock, 2 boxes 1/2 cup heavy cream
Directions 1. Heat a large Dutch oven over medium heat. Once the pot has heated through, add the sausage, removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the cooked sausage from the pot and transfer it to a bowl. Set aside. 2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot, picking up the browned bits of sausage with the back of a wooden spoon. Cook until soft and translucent about 3–5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. (Fair warning: the heat of the Italian sausage is often enough spice for me!) Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and mix. Cook the kale for another 3 minutes until it has turned bright green and has completely wilted down. Throw in the sliced potatoes and cooked sausage. 3. Add the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked soft. Taste the soup for seasoning at this point. You may add more salt, pepper or red pepper flakes, as desired! Once the potatoes are fully cooked, stir in the heavy cream. Don’t boil cream as it will cause the soup to separate. Serve right away with some bread on the side. Enjoy!
Stacey When I was young, my mom used to let me taste the stuffing as it cooked and help her decide when we needed to add more spice. This always made me feel like I was helping in creating this special meal.
Serves: 8 Difficulty: Medium
perfect turkey Ingredients
1 whole turkey, neck and giblets removed ½ cup butter, melted 2 large onions, peeled and chopped 4 carrots, peeled and chopped 4 stalks celery, chopped 2 sprigs fresh thyme 1 cup dry white wine 2 springs of rosemary
Directions 1. Clean turkey inside and out with warm water. 2. Preheat oven to 325˚F. 3. Brush the turkey with ½ the melted butter. Stuff the turkey cavity with stuffing. 4. Scatter the vegetables and sprigs of herbs around the bottom of the roasting pan, and cover with the white wine. 5. Roast, uncovered, for 15 minutes per lb in the preheated oven, until the internal temperature of the thigh reaches 175˚F. 6. Baste with the remaining butter. Allow the bird to stand about 30 minutes before carving.
stuffing Ingredients The amounts listed with the ingredients are all approximate.
¾ cup minced onion 1 ½ cups chopped celery, stalks and leaves 1 cup chopped mushroom (optional) 2 tsp salt 1 tsp pepper 1 Tbsp sage 1 Tbsp parsley 1 Tbsp rosemary 1 Tbsp thyme Bread ripped into chunks (cheap white bread works well) 2 Tbsp lemon juice ½ cup chicken stock
Directions 1. Fry onions, celery and mushrooms in butter, until onions are clear. 2. Rip bread into bowl and mix in vegetable mixture. 3. Add parsley, sage, rosemary and thyme while singing “Scarborough Fair” by Simon and Garfunkel. Bask in its hippy glory. Sing along. 4. Add lemon juice and chicken stock to make moist. 5. Taste and then refine for your palate. 19
Louis We always make this sauce in the beginning of the holiday season. As a meat lover, I always have marinade sauce in the fridge so I can make an additional dish quickly. AnyÂ leftover dish can also be revived with this sauce.
Serves: 4â€“6 Difficulty: Easy
assorted spiced meat sauce Generally speaking, you should cook the meat first before poaching (on low heat) in marinade sauce.
Meat Preparation Options •
• • • •
Marinated chicken wings and chicken gizzards (1 lb): Simmer wings and gizzards in the sauce for 15 minutes using low heat. Turn the stove off and let the wings soak in the sauce for another 15 minutes. Marinated squid (1 unit): Use low heat to simmer for 5 minutes. Let it sit in the sauce for 5 minutes. Marinated dried beancurd (4 cubes): simmer beancurd in the sauce for 20 minutes. Marinated eggs (4): simmer shelled poached eggs in the sauce for 5 minutes. Marinated peanuts (¼ lbs): put peanuts in microwave oven and cook for 10 minutes, then simmer peanuts in the sauce for 20 minutes.
The more you poach meat in the sauce, the better it tastes. Don’t throw away the sauce after use. However, there are a couple of exceptions to this: if you poach the beancurd, the sauce will turn sour, if you poach eggs, the sauce will lose its flavour. So, with beancurd and eggs, throw any spare sauce out.
Ingredients 4 slices ginger
2 slices liquorice 2 cloves garlic 2 shallots 1 red chili 3 anise seeds 1 Tbsp Sichuan peppercorns 2 sprigs spring onion (sectioned) 1 cup dark soy sauce 5 cups water 1 Tbsp rice wine 1 Tbsp rock sugar 2 Tbsp hot broad bean paste (or to taste)
Marinated Sauce Preparation 1. Stir fry all ingredients with 2 Tbsp of oil in a wok. 2. Put all seasoning in. 3. Simmer for 30 minutes.
Serves: 12 Time: 4 hours Difficulty: Difficult
Peter Around Christmas time every year, my mom makes these ham-stuffed rolls called Piragi (it’s a Latvian recipe—my family is Latvian). They’re a pain in the ass to make because of all of the steps involved, and so delicious that I get a pavlovian reaction just seeing pictures of them. As such, stealing someone else’s share of piragi can cause serious problems, especially if there are easily-available kitchen knives nearby. So... Merry Christmas! 22
1–2 Tbsp sour cream
6. Cover the bowl with a damp cloth, allowing the dough to rest for 10 minutes. 7. While you wait for the dough to rise, prepare a surface for kneading the dough. Once the dough has risen for 10 minutes, take it out of the bowl and knead it on your prepared surface for 5–6 minutes until it is smooth, soft and elastic. 8. Either clean out your bowl with soap and warm water, or use another large one, then grease the bowl with butter. 9. Put your dough in the bowl, then cover with a damp cloth. Allow to rise for up to 90 minutes, until the dough has doubled in size. 10. Prepare a floured surface for the next major step (making the piragi).
Make the Piragi
Meat Filling Ingredients 1 onion
½–¾ lbs bacon Salt Pepper
Dough Ingredients ¾ cup milk
¼ cup butter 2 tsp salt 2 Tbsp sugar 1 Tbsp dry yeast ¼ cup warm water 1 egg 3 ½ cups white flour
1–2 tsp milk ¼ tsp sugar (1 ml) – optional
Prepare the Meat Filling 1. Finely chop the onion and uncooked bacon, then season it well with pepper and salt. Mix thoroughly. 2. Put in the fridge while you make the dough.
Make the Dough 1. Heat up the milk until it starts to scald (you’ll see a thin film on the surface). Remove from element. 2. In a large bowl, add the milk. Add the butter, salt and sugar. Mix it up, then let the mixture cool off until it is lukewarm. 3. Mix the yeast and warm water in a small bowl. When it starts to bubble up, add the mixture to the large bowl. 4. Add a beaten egg to the large bowl. 5. Add 1.5 cups of the flour to the dough mixture. Beat it until smooth. Slowly add the remaining flour, using roughly half a cup at a time. Optionally: for a lighter dough, add sour cream after all flour has been added.
1. Preheat your oven to 400˚F. 2. Take the meat filling out of the fridge. 3. Prepare the glaze: in a small bowl, mix together 1 beaten egg, 1–2 tsp of milk and ¼ tsp of sugar. 4. Punch down the dough to flatten it. 5. Roll the dough into a log about 1.5 inches in thickness. Cut the pieces about 1.5 inches thick.
To make each bun 1. Flatten the disc of dough. 2. Put in a tsp of the filling on one side. 3. Fold over, and pinch the edges to ensure there are no openings left. 4. Place the piragi buns on an ungreased cookie sheet, seam-side down. 5. Let the piragi rise in a warm place until they have almost doubled in size (about 20 minutes). 6. Brush the piragi with the glaze.
Bake the Piragi 1. Bake at 400˚F for 14–18 minutes, or until golden brown. 2. Take the piragi out of the oven and let cool for 5 minutes on the tray. 3. Remove piragi from the tray, then cool for another 15 minutes before serving.
jayden’s pick burger recipe
I have many great memories from growing up when my family prepared traditional meals. We always shared good food around the kitchen table. We all love it and still enjoy the practice until now. Helping my parents cook from childhood taught me their amazing
recipes and made me realize that we could
¼ lb ground beef
be serving great food to other people. Opening
a restaurant was one of my aspirations and
Unsalted butter, melted
desires to share our passion. My intuition
1 piece lettuce 2 slices plum tomato ½ tsp salt ½ tsp pepper 1 slice American Cheese 4 slices of pickles
keeps me looking forward. Not a long time ago, I finally decided to open a restaurant in the Philippines. It wasn’t an easy decision, but you always have to be positive and hope for the best.
4 slices onion
We serve fried chicken, burgers, fries and
Bites Bucket sauce
milkshakes. This is how this recipe exists. It is made with simple and fresh ingredients
Directions 1. Lightly oil and heat griddle over medium-low until warm. 2. Gently shape meat about 1 /3 inch round patty (2 pcs.) and set aside. 3. Open the hamburger bun and brush it with the melted butter. Place the buttered buns on the griddle and toast until golden brown, 2 to 3 minutes. 4. Transfer buns to a plate and add Bites Bucket sauce to top bun. Add lettuce, tomato and pickles on the bottom bun. 5. Increase heat to medium until hot, 2 to 3 minutes. 6. Place patty on the griddle and sprinkle big pinch of salt and pepper. 7. Cook the burgers until the edges beneath are brown and crisp (about 3 minutes). 8. Flip the burgers and add another pinch of salt and pepper and cook for another 2 minutes. Add cheese on top and melt for 1 minute or more, depending on how much you want the cheese to be melted. 9. Transfer cheeseburgers to the prepared bun, add onions and enjoy!
prepared in-house and has been the specialty since the business opened. We named it after my nephew Jayden, who continues to enjoy our food from our generation. I guarantee that this recipe is tasty, with a mix of passion, love and pursuit of entrepreneurship. Bon appétit!
amazing christmas veal stew garnished with fruit and nuts Ingredients
1.5 kg of quality stewing veal, cut into 14–16 pieces (53 oz). Alternatively use high quality, low fat beef cuts 600 grams leeks, sliced (21 oz) 2 large carrots, sliced
/ cup olive oil
/ cup cognac
This recipe has been perfected over time— my grandmother makes it the best. There is always a side bet on who will eat the most. I am pretty sure I win every time. Yummmmmm!
honey glazed ham Ingredients
1 (5 lbs) ready-to-eat ham ¼ cup whole cloves ¼ cup dark corn syrup 2 cups honey 2 /3
2 Tbsp soya sauce 1 cup warm water 16 dried plums (pitted) 16 dried apricots (pitted) 16 almonds (without skins) Juice of 2 lemons Salt and freshly ground pepper
Directions 1. Cut the veal into large pieces and wash thoroughly; wipe with paper towel (it is important to dry the meat well, in order to be nicely browned). Heat the oil in a large saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in saucepan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside. 2. Slice the leeks, add in the same oil used to brown the meat and sauté. Add the veal and pour in the cognac; wait for a while, until it evaporates. Add the soya sauce, the carrots, the warm water and season with salt and pepper. Place the lid on, turn the heat down and let simmer for 1½ hours. About 10–15 minutes before the veal is ready, add the dried plums, apricots and almonds to the pan and stir. 3. Serve with pilaff, mashed or roast potatoes. Enjoy!
Directions 1. Preheat oven to 325˚F. 2. Score ham and stud with the whole cloves. Place ham in foil-lined pan. 3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. 4. Brush glaze over ham and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven and let sit a few minutes before serving. Serves: 15 Prep: 20 minutes Cook: 1 hour, 15 minutes Ready In: 1 hour, 15 minutes Easy Cleanup If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
I like the colour contrast of this chicken dish. It’s so appealing to the family’s eyes. Once it’s served on our dining table, everyone is eager to dig in and taste.
“The most fluffy and tasty thing I have ever tasted.” –Evyn Stark, age 7 “I’m older so I get more, right?” –Lochlyn Stark, age 9
While cooking, the marinated chicken pieces are braised with Shaoxing wine in the first stage. The alcohol will be gone because of the heat, leaving a mild sweetness behind. Once the chicken is cooked through, you might like to sprinkle in Shaoxing wine just before serving on your dining table. When you open the pot lid, the wine aroma will escape and whet your guests’ appetite—that’s the highlight of this dish.
shaoxing wine chicken Ingredients 2 (about 690 grams) chicken legs 5 to 6 cloves garlic, sliced 6 to 8 slices ginger 2 Tbsp Shaoxing wine (Hua Diao wine) + 1 Tbsp wine (optional, sprinkle when served) ¼ cup water 25 grams rock sugar, roughly chopped 1 spring onion, julienned 1 red chili, optional, chopped
3 tsp light soy sauce 1 tsp dark soy sauce 1 tsp oyster sauce 2 tsp sesame oil
Directions 1. Rinse the chicken legs. Wipe dry with paper towel. Cut into 2 to 3 pieces. Mix with marinade well. Set aside for 30 minutes. 2. Heat oil in a wok over medium-high heat. Saute garlic and ginger. Add in chicken pieces. Stir fry and cook until the surface colour changes. Pour in water. Add rock sugar. Sprinkle 2 Tbsp of Shaoxing wine (Hua Diao wine). Cover and cook for 15 to 20 minutes, or until the chicken is cooked through and sauce is reduced by half and thickened. Add spring onion and red chili. Stir to combine. Stir in 1 Tbsp of wine before serving if you like more wine aroma. Serve hot. Serves: 2–3 Prep time: 15 minutes Cook time: 30 minutes 26
yorkshire pudding Ingredients 1 cup milk
½ cup all-purpose flour Pinch salt 3 eggs Vegetable oil 2 Tbsp butter
Directions 1. 2. 3. 4.
Preheat oven to 450˚F. Mix the batter ingredients together. Let rest for 10 minutes. Put 9 x 12 glass pan in heated oven with ½ inch of oil and butter on bottom for 10 minutes. 5. Put batter in tray. 6. Cook for 15 to 20 minutes until crispy and puffy. 7. Don’t open door before then or they will not rise. Serves: 8 to 10 Time: 5 minutes, 20 minutes cook time Difficulty: Easy
roast beef Ingredients Roast beef
4 gloves garlic Pepper (to taste) Olive oil (enough to cover) Rosemary (to taste) ½ cup red wine
Directions 1. 2. 3. 4.
Preheat oven 500˚F. Rub beef with the ingredients Cook for 10 minutes. Turn heat down to 350˚F then cook for 20 minutes per lb.
Shane I love making this because it’s one of the few things I can make… and it tastes amazing! Our cottage guests look forward to it every time they come.
breakfast sandwich Ingredients
Ingredient amounts will vary depending on the number of people you are cooking for.
Bacon Eggs Old Cheddar English Muffins Maple syrup Spinach Tomatoes (optional) Avocado (optional) Butter Mayonnaise
Directions 1. Take the bacon and let it soak in maple syrup for a couple of hours. If you don’t have that kind of time, let it soak for as long as you can. 2. While the bacon is taking a bath in maple syrup, prepare your other ingredients. 3. Split the English muffins and butter both sides. 4. Place the English muffins on a large pan face-up. I use a cookie sheet, but use whatever will work. 5. Put this aside for now and start to slice your cheddar and tomatoes. 6. I recommend using a cheese slicer for the cheddar; it will melt faster and ensure you don’t use too much cheese. 7. Wash your spinach and dry. If you don’t have a salad spinner, a cloth or paper towel will do.
8. Cut your avocado in half and take the pit out. (Make sure it’s ripe before cutting; you do not want to eat an unripe avocado, it will ruin your sandwich!) Once it is out, take a knife and cut a checkerboard pattern into the inside of the avocado. Cut down to the skin, but don’t cut through the skin. Flip the skin inside-out over a bowl. All the meat of the avocado should just fall out. If it doesn’t, grab a spoon and dig it out. Mash up the avocado until smooth, then place the pit in the bowl. The pit will prevent it from going brown. 9. Now that we have everything ready, it’s time to cook. 10. Get the frying pans ready and set stove top to medium heat. 11. Since the bacon will take longer, I recommend starting the bacon before the eggs. 12. When the bacon is almost half-way cooked, start frying the eggs and turn on the stove to broil. 13. I recommend draining the bacon grease into a recycled jar so it doesn’t splatter too much. 14. The eggs should be prepared over medium heat. Fry both sides until the whites are cooked through, leaving the edges slightly brown. 15. When the eggs and bacon are almost done, put the English muffins in the oven until the butter fully melts. 16. Once melted, take them out and drizzle maple syrup on the face of them. Put them back in the oven until they are toasted. 17. Place the cheese on the eggs and remove the English muffins from the oven. 18. It’s time to assemble your sandwich! 19. Place your egg, bacon, tomato on one side of your english muffin. 20. On the other side, apply a little mayonnaise, avocado and spinach. 21. Put the two together and you’ve got yourself the greatest breakfast sandwich ever!
crispy brussel sprouts with bacon and garlic Ingredients
10 small brussel sprouts 2 bacon slices, minced 2 garlic cloves, thinly sliced ¼ cup (60ml) olive oil 2 Tbsp rock salt, sea salt or “Kosher” salt pepper
Directions 1. Peel off any bad leaves from the brussel sprouts 2. Bring a pot of water to boil. Add rock salt. 3. Blanch brussel sprouts for 4 minutes then drain and refresh in cold running water. 4. Cut sprouts in half lengthwise. 5. Heat olive oil on high. Add bacon and cook 1 minute. 6. Add brussel sprouts and fry until they start to brown around the edges and the bacon crisps. 7. Add garlic slices and fry 1 minute until softened. 8. Drain brussel sprouts to remove excess oil. Serve hot.
Serves: 4–6 Difficulty: Easy
Tasha I hate brussels sprouts. Everyone I know hates brussel sprouts. Yet mother insisted that those dry, tasteless things be a part of our Christmas dinner. After several years of whining, we (the four kids) were successful in getting the green cardboard bits off the menu. Yaa! Until my brother got married. She is a lovely girl but loves brussel sprouts. Then I met the coolest skater dude... he loves brussel sprouts. The Stewarts now have to have them at dinner once again. But thank Loki (the trickster God) for this recipeâ€”it makes these sprouts a little palatable.
Serves: 4â€“6 Difficulty: Easy
Actually it’s Shannon’s, SURPRISE SURPRISE!
canadian scalloped sweet potatoes with a kick Ingredients
2 cups heavy cream 1 Tbsp chipotle pepper puree (canned chipotle peppers in adobe sauce, found in Mexican or International area of grocery store) ½ cup maple syrup ½ tsp cinnamon 6 sweet potatoes, peeled and thinly sliced 1 /8 inch thick Salt and freshly ground black pepper
Directions 1. Preheat oven to 375˚F. 2. Whisk together cream, chipotle puree, maple syrup, cinnamon until smooth. 3. In a 9 x 12 inch casserole dish, arrange the potatoes in even layers. Drizzle with cream mixture and season with salt and pepper in between layers. 4. Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned. Let rest. Then enjoy.
DOUG I am lucky to have a wife who has the ability to turn any meal into something gourmet. I look forward to our Christmas meal because I know this will be on the menu. It has sweetness and kick, a perfect combination, in my books. It’s easy to clean up afterward as well because the crispy bits that are stuck to the sides are candy-like goodness. This is an adapted recipe from Bobby Flay, but adding a Canadian touch to it. 33
MARc This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and itâ€™s a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.
green bean salad with feta Ingredients
4 cups mixed baby salad greens Â˝ lb fresh green beans, trimmed, cooked al dente and cut in half 2 oz feta cheese, crumbled 2 Tbsp extra-virgin olive oil 1 Tbsp balsamic vinegar 1 Tbsp orange juice Â˝ tsp fennel seeds Salt and pepper, to taste 1 /3
cup dried cranberries (optional)
Directions 1. In a medium-size bowl, combine greens, beans and cheese. Add oil, vinegar, juice, fennel seeds, salt and pepper; toss. Sprinkle with dried cranberries, if desired.
Serves: 4 Time: 15 minutes Difficulty: Easy
orange-glazed carrots and parsnips This is a family vegetable side dish; it is a super favourite.
Having come from a family who never really made biscuits, these are a favourite to make for Sunday morning brunches with friends.
favorite buttermilk biscuits Ingredients
2 ¼ cups all-purpose flour 2 tsp to 1 ½ tablespoons sugar (to taste)
1 cup orange juice
1 tsp baking powder
¼ cup butter
¾ tsp table salt
2 Tbsp sugar
¾ tsp baking soda
1 ½ Tbsp grated, fresh ginger 4 cups thin, ribbon-like carrot strips
9 Tbsp chilled unsalted butter, cut into small chunks
2 cups thin, ribbon-like parsnip strips
¾ cup (175 ml) buttermilk
Salt ½ cup diagonally sliced green onions
Directions 1. Combine orange juice, butter, sugar and ginger in a large, nonstick frypan. Bring to a boil over medium heat; add carrot and parsnip strips. Reduce heat and simmer, covered, for 3 minutes. 2. Uncover and simmer, stirring frequently, until liquid is reduced and carrot and parsnip strips are tender and glazed (about 10–15 minutes). Season to taste with salt. Sprinkle with green onions. Serves 4–6. Cook’s Note: Use a vegetable peeler to cut carrots and parsnips lengthwise into long, thin, ribbon-like strips.
Directions 1. Heat oven to 400°F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal. Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together. 2. To form biscuit rounds: Transfer dough to floured counter and pat out until ½ to ¾ inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over). Using a round cutter (2 inches for regular sized biscuits, 3 inches for monstrous ones), press straight down—twisting produces less layered sides—and transfer rounds to prepared sheet, spacing two inches apart. 3. To make drop biscuits: drop ¼ cup spoonfuls onto baking sheet, spacing 2 inches apart. 4. Both methods: bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm, with butter/jam/eggs and bacon or any combination thereof.
mashed sweet potatoes with brown sugar and pecans Ingredients
1 cup (packed) golden brown sugar ½ cup chopped pecans (about 2 oz) ¼ cup (½ stick) chilled butter, cut into ¼ inch pieces 5 lbs red-skinned sweet potatoes (yams), peeled, cut into 1 ½-inch pieces 4 large eggs 3 Tbsp pure maple syrup 2 Tbsp vanilla extract 1 Tbsp fresh lemon juice 2 tsps salt
Directions 1. Preheat oven to 350˚F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.) 2. Butter 13 x 9 x 2 inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor. 3. Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture. 4. Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
Growing up in the 70’s, my childhood was plagued with funky recipes. Every year, my saintly mother would make this salad—a green Jell-O monstrosity— and, well, it was never eaten by choice. We each had to have a taste at the Christmas table, but after that it just faded away to liquid in the back of the fridge. It was perhaps my fondest memory of the Christmas season, and one that my mother will kill me for sharing.
Jell-O vegetable salad Ingredients
1 package (3 oz) Jell-O Lemon, Lime, LemonLime, Orange or Orange-Pineapple Gelatin ¾ tsp salt 1 cup boiling water ¾ cup cold water 2 Tbsp vinegar 2 tsp grated onion Dash of pepper ¾ cup finely-chopped cabbage ¾ cup finely-chopped celery ¼ cup finely-chopped green pepper
Directions 1. Dissolve Jell-O gelatin and salt in boiling water. 2. Add cold water, vinegar, onion and pepper. 3. Chill until very thick. 4. Then fold in vegetables. 5. Pour into a 1–quart mold or individual molds. 6. Chill until firm. 7. Unmold. 8. Serve. Try to eat. Serves: 8–10
couscous & goat cheese stuffed tomatoes Ingredients
4 large fresh tomatoes ½ cup uncooked couscous 1 cup vegetable stock 1 to 2 tablespoons olive oil, plus extra to drizzle over 1 clove garlic, crushed ¼ cup chopped mushrooms, preferably wild mushrooms Large handful fresh mixed herbs, finely chopped (like cilantro, parsley and green onions) 10 to 15 kalamata or black olives, pitted and coarsely chopped 4 to 5 ounces goat cheese (or chèvre) Salt and pepper to taste Small handful of seasoned panko crumbs
Directions 1. Heat the oven to 350°F. 2. Slice the tops off the tomatoes, and gently scoop out the seeds and insides, then arrange them in a shallow roasting tin. Brush a little olive oil on the insides. 3. Place the couscous in a large bowl, and drizzle about a tablespoon of olive oil over top. Heat the vegetable stock in the microwave or on the stovetop until steaming, then pour over the couscous. Add a little salt, stir, and cover the bowl. Let the couscous steam for about 5 minutes (or according to package directions) Uncover and fluff up the couscous. 4. Heat the remaining olive oil in a small skillet over medium-high heat, and add the crushed garlic. Fry gently for about 30 seconds and add the mushrooms. Cook for 3 to 4 minutes, until the mushrooms are tender.
5. Stir the mushrooms, herbs and olives into the couscous, taste and adjust seasoning. Crumble about three quarters of the goat cheese into the couscous mixture and stir together. 6. Divide the couscous mixture evenly between the tomatoes. Crumble the remaining chèvre on top, then sprinkle with panko crumbs. Drizzle a little more olive oil over the top of each tomato. 7. Roast uncovered in the oven for 15 to 20 minutes, until the tomatoes soften and the panko crumbs are crisp and golden. Serve warm.
kale and roasted cauliflower salad Ingredients Cauliflower Topping 1 lb cauliflower florets
2 Tbsp extra virgin olive oil
¼ cup lemon juice 3 Tbsp extra virgin olive oil 1 bunch kale, ribs removed, chopped ¼ small red onion, very thinly sliced 1 /3
cup crumbled feta cheese
cup golden raisins
cup pine nuts
Directions 1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1 /8 tsp each of salt and pepper. Roast in 450˚F oven for 25 minutes, or until stems are tender. 2. In large bowl, whisk lemon juice, olive oil and ½ tsp salt. Toss kale with dressing. Let stand at least 5 minutes. 3. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well until combined.
greek orzo salad This is my fave pasta salad in the summer and to bring to baby showers, etc.
A traditonal Brazilian dish, we also had them with family meals. When at my uncles it is served as a side dish, whereas at my grandmother’s, it is an appetizer and served with cheese.
For the orzo salad
1 ½ cups diced cucumbers
1 ½ cups uncooked orzo pasta 1 ½ cups halved cherry tomatoes
300 grams of bread
cup diced red onions
cup sliced black olives
½ litre of milk
1 cup crumbled feta cheese
Cinnamon to taste 300 grams of sugar
For the vinaigrette 1 /3
cup red wine vinegar
2 tsp fresh lemon juice 2 tsp minced fresh garlic 2 tsp dried oregano 1 tsp sugar ½ cup olive oil
Directions 1. Bring a large pot of salted water to a boil. Add the orzo and cook it until al dente, 8 to 10 minutes. Drain the orzo and add it to a large bowl. 2. Add the cucumbers, tomatoes, onions, olives and feta cheese to the bowl.
Cut the bread into thick slices and soak them in the milk. 2. Beat the egg whites, add the egg yolks and continue beating until a homogeneous paste has formed. 3. Dip the slices in this paste so that they are well-covered. 4. Fry the slices in hot oil. When removing them, put on absorbent paper to remove the excess oil. 5. Mix the sugar with the cinnamon. 6. Lastly, arrange the slices on a platter and sprinkle with the sugar and cinnamon mixture.
Make the vinaigrette 3. In a separate small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano and sugar. While whisking, stream in the olive then taste and season the dressing with salt and pepper. 4. Add the dressing to the pasta and toss to combine. Enjoy the salad immediately at room temperature or cover it with plastic wrap and refrigerate it until ready to serve. Cook’s Note: I make extra dressing and keep it to freshen up the leftover salad the next
day. Using a food processor or Nutri-bullet is the easiest way to make the dressing quickly.
Paul This delicious French Canadian recipe reminds meÂ of heart-warming moments during holidays when my grandmother and mother would cook this as aÂ dessert.
sugar pie Ingredients
9 inch deep-dish uncooked pie shells 2 cups brown sugar, packed 3 Tbsp all-purpose flour 1 (370 ml) can Carnation evaporated milk 2 eggs, lightly beaten 1 tsp vanilla Âź cup butter, cold and diced into pea-size pieces
Directions 1. Preheat oven to 350ËšF. 2. In a bowl, mix brown sugar and flour. 3. In a separate bowl, whisk together milk, eggs and vanilla. 4. Gradually add to flour mixture, mixing well. 5. Place cookie sheet under pie crust. 6. Fill pie crust with mixture. 7. Drop cold butter cubes throughout mixture. 8. Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly-like. 9. Refrigerate completely. 10. Serve with whipped cream or vanilla ice cream.
Serves: 8 Time: 1 hour Difficulty: Easy
penuche fudge Ingredients
3 cups of unpacked brown sugar ½ cup salted butter 6 oz carnation milk ½ tsp vanilla 2 and ½ cups icing sugar. (Optional ½ cup of chopped walnuts)
Directions 1. Combine first 4 ingredients in medium pot. 2. Bring to a boil on medium heat. 3. Let boil for 4 minutes. 4. Take off heat, and wait about 30 seconds. 5. Beat in icing sugar ½ cup at a time with an electric hand beater. 6. If you have only a Kitchenaid, pour mixture in Kitchenaid bowl, then beat the same way with icing sugar. 7. If using walnuts, mix them in to fudge mixture. 8. Pour mixture into a buttered dish and set overnight. 9. Cut into squares, putting waxed paper in between layers.
Serves: 6–8 Time: 20 minutes Difficulty: Easy
ERIC Found out I needed to provide a recipe and, well, called my mom. That is where all the recipes come from, right?
SARAH These brownies were originally made by my aunt Bridie. If legend is true, she still makes the absolute best. They became a family favourite for a reason, and the go-to for all potlucks and bake sales. As a very chocolatey treat, they always lead to everyone asking “Where’s mine?”.
Serves: 12–36 Time: 1 hour Difficulty: Easy–Medium
bridie’s fudge brownies Ingredients
Brownies 1 cup butter (melted) 2 cups white sugar 4 Tbsp cocoa 4 eggs 1 cup flour 1 tsp vanilla
Directions 1. 2. 3. 4. 5.
Preheat oven to 350°F. Cream sugar, cocoa & butter. Add beaten eggs & vanilla. Add flour. Bake in greased 9x13 inch pan at 350°F for 40–45 minutes (for glass pans, reduce time by 5 minutes). 6. Top may appear to be underdone but don’t bake for more than 45 minutes. 7. Add icing (optional) immediately after removing from oven so it will melt to a shiny glaze.
Icing 1 cup icing sugar 1 Tbsp butter 1 Tbsp cocoa 1 Tbsp boiling water 1 tsp vanilla
Directions 1. Mix all ingredients until smooth. Add extra water (by the drip), if needed.
pear, cranberry and gingersnap crumble Ingredients
Crumble 1 cup all-purpose flour (can be replaced with Arrowroot powder for a gluten-free crumble) ¼ cup granulated sugar 3 Tbsp packed dark or light brown sugar 1 cup gingersnap crumbs (about 16 store-bought cookies)
/ tsp ground ginger
/ tsp table salt
½ cup unsalted butter, melted
Filling 2 lbs (about 4 to 5) large, ripe pears (I like Anjou) peeled, halved, cored and sliced lengthwise 1 ½ cups fresh cranberries 1 Tbsp fresh lemon juice ½ tsp grated lemon zest ½ tsp vanilla extract ½ cup granulated sugar 2 Tbsp cornstarch
Directions 1. Preheat the oven to 350˚F. 2. Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. 3. Stir in the melted butter until large crumbs form. 4. In a 1 ½ to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. Sure, you could do this in a bowl, but then you’d also have to wash that bowl—hooray for fewer dishes! In a small bowl or measuring cup, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. 5. Sprinkle the gingersnap crumble over the fruit. Set the baking dish on a foil-lined baking sheet (to avoid messy bubbling over) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. See how long you can wait before digging in.
Nicole Growing up, we all went to my grandparentsâ€™ for Sunday dinner each week. My grandfather was an incredible cook. My grandmother often used whatever fruit she had on-hand for a crisp/crumble. Making this crumble always brings me back to Sunday dinners, growing up.
Serves: 4â€“8 Time: 1 hour Difficulty: Easy
DIANE When I was little my mom used to make a tomato soup cake. Yes, I said soup! It was spicy, moist and crazy-yummy. She had this big, thick old cookbook. It was hard covered, light gray shade, no photos. It was dog-eared and very well used. I knew when that book came out there was going to be something magical and tasty at the table. She always made it at Christmas because it was a family favourite. She would sometimes put in walnuts, too. The cream cheese icing was an added touch for special occasions only.
tomato soup cake Ingredients
1 (10.75 ounce) can condensed tomato soup 1 tsp baking soda 1 cup white sugar 1 egg 1 /3
½ tsp salt 1 tsp ground cinnamon ½ tsp ground cloves 1 ½ cups self-rising flour 1 cup raisins
Directions 1. Combine the tomato soup and soda in a bowl, and let it stand. 2. Cream sugar, egg, butter, salt, cinnamon, and cloves. 3. Mix in tomato soup and soda mixture, then the flour. 4. Stir in the raisins. Pour the batter in a greased baking dish. 5. Bake at 325˚F for 1 hour, or until done. Cool the cake and top with cream cheese icing.
Serves: 4–8 servings Time: 1 hour Difficulty: Medium
Stacey Full of fibre and delicious. Evyn recommended them last year and I have been making them ever since.
lemon meringue pie Ingredients For the Pastry—Frozen pie shells are great!
For the Filling
Nonstick cooking spray
cup corn starch
½ cup brown sugar
cup cake flour
4 Tbsp soft tub margarine
Pinch of salt
1 cup carrot puree
1 ½ cups sugar
½ cup cauliflower puree
5 egg yolks, slightly beaten
1 large egg
Zest and juice of 2 lemons, very finely chopped
2 Tbsp frozen orange juice
2 cups water
1 tea vanilla extract
3 Tbsp butter (only real butter will do!)
2 cups flour
For the meringue
1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon ½ tsp allspice
5 egg whites
1 ¼ cups sugar ¼ tsp cream of tartar Pinch of salt 1 tsp vanilla extract
Directions 1. Preheat oven to 350˚F. 2. Coat a 12 cup muffin tin with cooking spray, or line with paper cupcake cups. 3. In large bowl, use a wooden spoon to beat sugar with margarine until smooth. 4. Stir in purees, egg, orange juice and vanilla. 5. Add the flour, baking powder, baking soda, cinnamon, and allspice. Stir until combined. Do not over mix; the lumps make it yummy. 6. Divide batter into cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean (about 12 to 15 minutes). Turn muffins onto a rack to cool. Serves: 12 Time: 35 minutes Difficulty: Easy
In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium-low heat until mixture comes to a slow boil. Remove the pan from the heat and reduce the flame to low. 2. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly. Return to the stove and cook for an additional 3 minutes, stirring constantly. 3. Remove from heat. Stir in lemon juice and lemon rind. Finally, whisk in your butter, one Tbsp at a time. 4. Pour the filling into the baked and cooled shell. Let stand for a few minutes while preparing the meringue. To prepare the meringue 1.
Whip egg whites, vanilla, salt and cream of tartar to soft peaks. Very gradually add the sugar while continuing to beat the egg whites. Dollop in heaping tablespoonfuls onto pie. Gently spread over the filling, making sure that the meringue touches the crust all the way around the pie. This will help to prevent the meringue from shrinking. Bake in a 325˚F oven for about 20 to 25 minutes or until the meringue is well-browned. Cool pie thoroughly in the refrigerator before serving. Keep refrigerated.
Tina Perfect for holiday gift-giving, this sweet, moist cake improves with age in a brandy-soaked cheesecloth.
creole lemon cake Ingredients
2 cups butter or margarine, softened
caramel pecan lasagna You thought the last one was decadent. I did this for a party; the dish was licked clean.
Ingredients Pecan Shortbread Cookie Layer
2 cups granulated sugar
¾ cup unsalted, softened butter
¼ cup brown sugar
½ cup lemon juice
¼ tsp salt
3 Tbsp grated lemon peel
½ tsp cinnamon (optional)
3 3/4 cups all-purpose flour
1 cup all-purpose flour
2 tsp baking powder
½ cup chopped toasted pecan
For Cheesecake Layer
8 oz cream cheese, softened 1 cup powdered sugar 1 ½ cup Cool Whip 1 tsp vanilla extract
Caramel Pudding Layer
2 x 3.9 oz box caramel instant pudding mix 3 cups milk
For Top Layer
4 cups coarsely chopped walnuts
1 ½ cups Cool Whip
2 ½ cups golden raisins
1 cup chopped pecan
Powdered sugar for garnish
½ cup brown sugar ½ tsp cinnamon (optional) ¼–1/3 cup caramel topping
Directions 1. In a large bowl, cream butter and granulated sugar. 2. Add eggs, one at a time, beating well after each addition. 3. Stir in lemon juice and peel. 4. In another large bowl, combine remaining ingredients, except powdered sugar; gradually stir into butter mixture, mixing until just blended. 5. Spoon batter into well-greased and floured 10 inch tube pan; let stand 10 minutes. 6. Bake in preheated 325˚F oven 1 hour and 45 minutes or until browned and pick inserted in centre comes out clean. 7. Let cool in pan on wire rack 15 minutes. 8. Loosen edges and remove from pan. 9. Cool completely on wire rack. Wrap. Let stand a day before slicing. 10. Before serving, dust with powdered sugar, if desired. Cook’s Note: Cake can be wrapped in brandy-soaked cheesecloth and stored in a covered container in a cool, dry place, 1 to 2 weeks.
Directions 1. Preheat the oven to 350˚F. Lightly butter 9 x 13 inch baking dish; set aside. In a large bowl, beat butter, ¼ cup brown sugar, cinnamon and salt until smooth. Turn your mixer to low speed and gradually add flour; mix until combined. Stir in ½ cup chopped, toasted pecans. 2. Spread the mixture into the bottom of the baking dish and bake for 18–20 minutes. Remove from the oven and cool completely. 3. To make cream cheese layer, beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cups Cool Whip and vanilla extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding. 4. To make the caramel pudding layer, whisk together 2 x 3.9 oz boxes caramel instant pudding mix with 3 cups milk until smooth. Spread over cream cheese layer. Set in the freezer for 5–10 minutes to set. 5. Spread 1 ½ cups Cool Whip over pudding layer. 6. Place in the fridge to firm. 7. To make pecan topping in a skillet combine 1 cup chopped pecans, ½ cup brown sugar and ½ tsp cinnamon. Heat over medium heat, stirring constantly for about 5 minutes or until sugar is melted. Pour the mixture onto parchment paper to cool completely. Sprinkle cooled pecans over the lasagna and drizzle with caramel topping. Place back in the fridge for 3–4 hours until set. 53
Serves: 14 sandwiches Time: 50 minutes Difficulty: Difficult
Michaela This is a tested, family favourite with my siblings and me! I need to start off by giving my mom all the credit for any ounce of baking skill that I have ‘cause she kills anything she makes in the kitchen. This cookie recipe came about as an alternative to giving people the typical “presents” that you give someone when you’re invited over for holiday festivities. My mom would bake them while we were at school. We would come home to a house full of cookies, but weren’t allowed to eat any unless there were some burnt edges on a batch. My mother, the perfectionist, wouldn’t dare serve those to anyone else. So, this cookie recipe, brings back memories of not only family time, but going to friends houses and holiday festivities. And who doesn’t love a good cookie as a present?!
carrot cake cookie sandwiches Ingredients
Cookies 1 cup packed light-brown sugar 1 cup granulated sugar ½ lb (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 tsp pure vanilla extract 2 cups all-purpose flour 1 tsp teaspoon baking soda 1 tsp baking powder ¼ tsp salt ½ teaspoon ground nutmeg 1 tsp ground cinnamon ½ tsp ground ginger 2 cups old-fashioned rolled oats 1 ½ cups finely grated carrots (about 3 large carrots) 1 cup raisins (super-optional since raisins are gross, wrinkly grapes…)
Cream Cheese Frosting 8 ounces (one package) cream cheese, room temperature 8 Tbsp (1 stick) unsalted butter, room temperature, cut into pieces 1 cup confectioners’ sugar 1 tsp pure vanilla extract
Note: Amount of sugar may have to be adjusted to get desirable thickness of icing
Directions 1. Preheat oven to 350˚F. As you’ll see in step 2, you do have to chill the dough for at least an hour or so. No need to rush and turn the oven on right away! Line two baking sheets with Silpat baking mats or parchment paper and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla and beat on medium speed until well combined. 2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins (again, raisins are optional since they are wrinkly grapes). Chill dough in refrigerator until firm, at least 1 hour. 3. Using a ½-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 tsp of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. 57
almond seashell Not the direct translation from Swedish, but it’ll do ;) Makes 45 shells.
Michaela This Swedish classic is made by my grandma every year. She tried to skip it one year and it was full-on anarchy! They are quite difficult to make, and if you haven’t greased them well enough, you’re going to end up with the same
powder you had in the food processor at the
125 g almonds
beginning! I have countless stories of the shells
2 bitter almonds, or 5 drops of bitter almond extract
being thrown in the garbage because they
½ cup + 2 Tbsp sugar
didn’t want to come out of the mold after
200 g butter
crumbling apart. Every year the discussion
1 egg 1 ¾ cups flour 2 tsp vanilla extract
always revolves around “what do you put on first, the whipped cream or the jam?” Any logical person would agree that the heavier jam would go on the bottom and the lighter whipped cream on top.
Jam or berries of your choice
Directions 1. Pre-heat oven to 390˚F. 2. Remove the outer shell of both the almonds and the bitter almonds. Melt a small amount of butter (extra from the 200 grams), cover the inside of the molds and place them on a baking tray 3. Place almonds, bitter almonds, sugar and vanilla extract in a food processor and blend until it has created a finely ground flour. 4. Add butter (broken into smaller pieces), egg and regular flour into the processor and mix until it forms a dough ball. Place the dough in a Ziploc bag and place in the fridge for at least 1 hour. 5. Roll out the dough to a flat rectangle (can be any shape, really, as long as it’s flat enough) and cut into pieces big enough to line the entire mold. Make sure to cut off any excess hanging over the sides of the molds. Place the molds in the fridge for 15 minutes before placing in the oven for 8–10 minutes. 6. Allow the shells to cool before trying to remove them from the molds. To get them out, turn the mold upside down and tap with a small, wooden spoon and gently squeeze the sides to get them out. Once out, place them on a cooling rack to finish cooling. 7. When you’re ready to eat, fill with whipped cream and the jam, or berries of your choice.
melt–in–your–mouth shortbread This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
1 cup butter, softened ½ cup confectioners’ sugar ¼ cup cornstarch 1 ½ cups all-purpose flour
Directions 1. Preheat the oven to 375˚F. 2. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls, 2 inches apart on an ungreased cookie sheet. 3. Bake for 12 to 15 minutes in the preheated oven. 4. Watch that the edges don’t brown too much. Cool on wire racks.
Wow! There aren’t enough wows for this
We have lots of friends and family, so
cookie. It is the most wonderful sugar cookie
we needed a fun gift to take to parties
I have ever come across. I followed the recipe
as host gifts. This is perfect as it allows
exactly and got excellent results. They come
the receiver to have delicious cookies
out picture perfect, almost too good looking
all to themselves and not have to share.
to eat, but irresistible. I don’t think any
There are many ways to decorate the
bakery could compare.
jar, so it can be used for any occasion.
cracked sugar cookies
butterscotch cookies in a jar
1 cup butter
½ crispy rice cereal
¼ cups white sugar 3 egg yolks 1 tsp vanilla extract 2 ½ cups all-purpose flour 1 tsp baking soda ½ tsp cream of tartar
Directions 1. Preheat oven to 350˚F. 2. Lightly grease 2 cookie sheets. 3. Cream together sugar and butter. Beat in egg yolks and vanilla. 4. Add flour, baking soda and cream of tartar. Stir. 5. Form dough into walnut-sized balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 10 to 11 minutes, until tops are cracked and just turning colour. Serves: 24
½ cup butterscotch chips 1 ½ cups flour ¾ tsp baking soda ¼ tsp baking powder ½ cup packed brown sugar ½ rolled oats ½ cup white sugar
Directions 1. Layer the ingredients, in order listed, in one jar, packing each layer firmly before adding the next layer. You could vary this recipe by changing the butterscotch chips to chocolate or any other flavour. 2. Cover the jar lid, if desired, with a circle of fabric fastened with an elastic band. Attach a bow or other festive decorations. 3. Then add tag that says: “In a large bowl, cream ½ cup of butter. Add 1 egg and 3–4 Tbsp of water. Add entire jar of butterscotch cookie mix and stir until blended. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake for 12 minutes in a 350˚F oven. Remove from oven and cool.”
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
These are big, soft, gingerbread cookies. They stay soft, too. My family’s favourite.
mom’s best peanut brittle Ingredients
big soft ginger cookies Ingredients
2 ¼ cups all-purpose flour 2 tsp ground ginger 1 tsp baking soda
1 cup white sugar
¾ tsp ground cinnamon
½ cup light corn syrup
½ tsp ground cloves
¼ tsp salt
¼ tsp salt
¼ cup water
¾ cup butter, softened
1 cup peanuts
1 cup white sugar
2 Tbsp butter, softened
1 tsp baking soda
1 Tbsp water ¼ cup molasses
Directions 1. Grease a large cookie sheet. Set aside. 2. In a heavy, 2 quart saucepan, over medium heat, bring to a boil: the sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300˚F, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. 3. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14 x 12 inches and let cool. Snap candy into pieces. Prep: 10 minutes Cook: 15 minutes Ready In: 55 minutes
2 Tbsp white sugar
Directions 1. Preheat oven to 350˚F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 Tbsp of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before moving to a wire rack to cool completely. Store in an airtight container.
The original recipe is from Betty Crocker’s 1970 recipe card box. I have made these with my grandma, my mom and my children. I am pretty sure I have eaten more dough than actual cookies in those years.
This delicious, smooth confection is an impressive dessert for the holidays. These are wonderful for parties and perfect as holiday gifts for your loved ones. A half cup of orange juice plus one tsp of freshly grated orange peel can be substituted for the rum in this recipe. Other toppings can be used, too, such as candied sprinkles, shredded coconut and/ or crushed nuts.
candy cane cookies Ingredients
½ cup butter or margarine, softened ½ cup shortening 1 cup confectioners’ sugar 1 egg 1 ½ tsp almond extract 1 tsp vanilla 2 ½ cups Gold Medal Flour* 1 tsp salt ½ tsp red food colouring
cocoa rum balls Ingredients
1 (12 ounce) package vanilla wafers, crushed 1 ½ cups chopped nuts ¾ cup confectioners’ sugar
¼ cup cocoa
1. Heat oven to 375°F. Mix thoroughly: butter, shortening, confectioners’ sugar, egg and flavourings. Blend in flour and salt. Divide dough in half; blend food colouring into one half. 2. Shape 1 tsp dough from each half into 4 inch rope. For smooth, even ropes, roll side by side; press together lightly floured board. Place ropes side by side; press together lightly and twist. 3. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. 4. Bake about 9 minutes or until set and very light brown. If you wish, mix ½ cup crushed peppermint candy and ½ cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.
3 Tbsp light corn syrup
½ cup light rum 1 /8
cup confectioners’ sugar
Directions 1. In a large bowl, combine vanilla wafer crumbs, chopped nuts, ¾ cup confectioners’ suga and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners’ sugar. 2. Store rum balls in an airtight container for 2 to 3 days to develop flavour. Roll them again in confectioners’ sugar before serving. Serves: 24 Prep: 30 minutes Ready In: 2 days 30 minutes
*If using self-rising flour, omit salt. If using instantized flour, stir 2 Tbsp milk into butter mixture.
They are good snacking cookies.
A perfect blend of sweetness and spice.
crispy oatmeal cookies Ingredients
14 Tbsp (1 3/4 sticks) unsalted butter, room temp 1 cup granulated sugar 1/4 cup brown sugar Zest of one orange (optional) 1 large egg 1 tsp vanilla extract 1 cup all-purpose flour 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 1/2 cups rolled oats
Directions 1. Add butter, sugars and orange zest to a large bowl. 2. Using a hand mixer or stand mixer (or fork/whisk combo attack), cream the butter into the sugar on medium speed. 3. Add a large egg and vanilla extract. 4. In a separate bowl, combine the dry ingredients, except the rolled oats. 5. Slowly incorporate dry ingredients into butter mixture. 6. Mix in oats, 1/2 cup at a time. 7. Preheat oven to 350°F. On a parchmentlined baking sheet place 2 tablespooned balls of batter with a good amount of space in between each ball (8 per tray). 8. Using a spatula, mush the dough down until you have small discs that are about 1/2 inch high. 9. Bake for 14–16 minutes. If they appear to be cooking unevenly, rotate the sheet halfway through. 10. Once the cookies are lightly browned around the edges, take them out and let them cool on a wire rack. Time: 40 minutes
chewy ginger cookies with cardamom and black pepper Ingredients 2 cups flour
1 Tbsp ground ginger 2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1/2 tsp unsweetened cocoa 1/2 tsp ground cardamom 1/2 tsp freshly ground black pepper 1 cup granulated sugar
/ cup vegetable oil (I used safflower oil)
1 egg 1/4 cup molasses 1/2 tsp grated fresh ginger 1/2 cup chopped candied ginger 1/4 cup coarse sugar, for rolling (optional)
Directions 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom and pepper. 3. In a large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger and molasses until smooth. Fold in the flour mixture until well combined, then add in candied ginger. 4. Shape dough into 1-inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6 to 7 minutes, until just set. 5. Let cookies cool for 3-5 minutes on cookie sheet, then remove to a wire rack until cool. Serves: 3 dozen cookies or 3 people (teehee) Time: 15 minutes
My wife Natalie makes these and they are a crowd favourite. They are too easy to eat but always taste like more. I want to note that since this is a Christmas recipe, they should always be decorated with blue Christmas balls.
These cookies were the first recipe I remember making alone as a kid; I found it on the back of the peanut butter jar. They’re still a good cheeky gluten-free treat as an adult!
chocolate cashew ting-a-lings Ingredients
1 ½ cups of chow mein noodles 1 cup of salted cashews 1 bags of chocolate chips (you can use either milk chocolate or semi-sweet)
Directions 1. Mix chow mein noodles and cashews in a large bowl. 2. Melt chocolate chips over low heat until smooth. 3. Pour melted chocolate over chow mein noodles and cashews and mix well. 4. Drop by spoonfuls onto wax paper. 5. Cool completely.
Serves: 12, depending on how big you decide to cut them.
3-ingredient peanut butter cookies Ingredients
1 cup smooth peanut butter ½ cup white sugar 1 large egg
Directions 1. Heat oven to 325˚F. 2. Mix all ingredients with large spoon until well blended. 3. Roll into 24 balls. Place 4 inches apart, on baking sheets. Flatten with fork. 4. Bake 20 min. or until lightly browned (do not overbake.) Cool 5 minutes on baking sheets; transfer to wire racks. Cool completely.
Servings: 24 cookies Prep Time: 10 minutes Total Time: 30 minutes
our favourite wine list
eric Depends what the budget is, but this is my favourite for special occasions. The bottle is all dusty and misshapen too— for extra ambiance.
robert Ravenswood Vintners Blend Old Vine Zinfandel – California, USA A modern classic that helped put Zinfandel on the map. Soft and juicy and bursting with ripe, dark berry fruit, this is made for barbecued meats. (source: www.lcbo.com)
Perrin Nature Côtes du Rhône 2015 – Grenache Blend – Rhône, France Long-time leaders in organic winemaking, the Perrin family—who own Château de Beaucastel—are one of the most recognizable and highly respected wine families in the world. This wine offers tremendous value, and you can expect it to deliver an impressively layered and complex array of dark fruit and berries with smoky and savoury undertones. Enjoy with grilled meats or lamb stew. (source: www.lcbo.com)
Anselme La Fiole Du Pape Cdp Aoc – Grenache/Syrah – Rhône, France Garnet ruby red colour; fresh red berries, cherry and oak spice on the nose. Dry, medium to full-bodied with cherry and oak flavour, great mouth feel, well balanced with medium length finish. (source: www.lcbo.com)
Tina Beringer Main & Vine Pinot Grigio – Pinot Grigio – California, USA Pale lemon colour; aromas and flavours of pear, melon and citrus fruit; dry, light bodied with gentle acidity. (source: www.lcbo.com)
Doña Paula Argentina
my dad recommended it; he is a great wine picker.
a fave of mine… and it has a cool label.
it’s the only one I drink
Gekkeikan Junmai Sake – California, USA
Sandbanks Cabernet Franc VQA – Ontario, Canada
A combination of fresh spring water, Yamada Nishiki rice (known as the ‘king of sake rice’), Gohyakumangoku rice milled to 50%, and the skill of the sake master, result in this classic example of a Fushimi style Junmai Daiginjo… Horin has a delicately fruity nose, its subtle flavors are wellbalanced, and it is exceptionally smooth with a long clean finish. (source: www.gekkeiken-sake.com)
An elegant ruby red wine with raspberry and currant flavours. This well-balanced wine offers a long silky finish.
Di Wolf Blass Grey Label Shiraz – Red – Full Bodied – Australia This sophisticated Aussie is made to be enjoyed with baked ham. A highlight of our Signature Collection, it’s definitely a celebration wine. (source: www.lcbo.com)
Wolf Blass Yellow Label Merlot – Merlot – Australia Deep ruby colour; smoky, red plum, spring cherry and blackberry aromas; dry, medium-full bodied, very fruit driven, with cherry/berry fruit flavours, soft tannins, oaky finish. (source: www.lcbo.com)
I can’t help but recommend a wine from my hometown:) Sandbanks Cab Frac is a smooth red that pairs well with cranberry and turkey. Definitely my holiday go-to!
Michaela Megalomaniac Pompous Red VQA – Cabernet Sauvignon/Merlot/Cabernet Franc – Ontario, Canada Medium ruby / garnet in colour; on the nose there are perfumed notes of cherry, raspberry, baking spice and cedar; the palate is dry and juicy featuring flavours red berry fruit and plums; medium-full body. (source: www.lcbo.com)
Santa Rita 120 Reserva Especial Cabernet Sauvignon – Cabernet Sauvignon – Chile Deep ruby purple color; aromas and flavours of coffee, chocolate, dark fruit and blueberry and cassis; dry, full bodied, with moderate tannin and acidity; long finish. (source: www.lcbo.com)
Richard Doug Great Big Red Nova Scotia best BBQ wine, pairs with burgers and steak perfectly
sarah Cavit California Nicole said to buy this one.
Pelee Island Winery Ontario a cross of shiraz and cabernet which are our favourites, a smooth mix
Bolla Valpolicella Classico – Veneto, Italy
Domaine Pinnacle Ice Cider – Quebec
Ruby colour; cherry and spice hints on the nose; pleasantly crisp, fruity with black pepper in the finish, good quality.
Clear bright gold colour; rich ripe apple with a touch of honey on the nose; sweet apple flavour with balancing tart acidity on the finish. (source: www.lcbo.com)
Since 1883, Bolla has been helping to define what we know and love as classic Veneto. Their 2014 Valpolicella Ripasso Classico Superiore is crafted in a full and juicy style with layers of red fruit, fig, earth, vanilla and light spices. Long and well made. (Source: Vintages panel, May 2, 2016)
Leonardo Chianti Fiasco – Italy Medium ruby with a garnet hue; the nose offers nuances of black cherry, plum, anise and vanilla; flavours on the palate echo the nose, but also offers up some dried herb, smoke, and leather; dry, well balanced, with bright, lingering acidity. (source: www.lcbo.com)
Dosnon Recolte Noire Brut Champagne – France Vivid flavors of ground spice and graphite are layered with hints of crunchy pear, crushed white raspberry fruit, lemon zest, spun honey and chamomile in this mouthwatering Champagne, which is refined, chalky in texture and harmonious, with a long, lingering finish of rich grilled nut, coffee and spice. (source: www.lcbo.com)
eric George DuBoeuf France narrowed it down to a red beaujolais from France when choosing
Crooked Pine Late Harvest Cabernet Franc 2012 – France For those who aren’t quite ready for icewine’s sweetness this late harvest does the trick... all those great sweet strawberry and cherry flavours with a special kind of juiciness without the syrupy/ thick mouthfeel—plus, there’s a nice balance of acidity and long finsh. (source: www.lcbo.com)
Andrea The Dreaming Tree Crush Red Blend – California Deep ruby; the red fruit aromas are moderated by smoky, spice notes; medium body and dry the palate shows flavours of juicy blackberry fruit, raspberry and spice with approachable tannins. (source: www.lcbo.com)
Blu Giovello Pinot Grigio – Italy Pale straw colour; mineral, spice, pineapple, pear, green apple aromas; light- to medium-bodied with crisp, mineral flavours; dry, zesty finish. (source: www.lcbo.com)
Tasha Lily Ontario Nicole told me to get this one ; )
Diane Grand Sub France a glass of sunshine
Princess Peller Estates Private Reserve Vidal Icewine – Ontario A silky, luscious, medium-bodied, well-balanced Icewine with wonderful flavours of apricot, Bartlett pear, custard and lemon drop. (Source: www.thewineshops.com)
Pascale Trapiche Fût de Chêne Réserve Cabernet Sauvignon – Argentina Deep ruby red colour; aromas of rich black cherry, spice and plum; dry, full bodied, with ripe cherry fruit centre; good length. (source: www.lcbo.com)
Cono Sur Organico Pinot Noir 2017 (organic) – Chile Ruby red colour; cherries, earth and berries with a touch of spice in both aroma and flavour; dry, light to medium-body, quite lively on the palate, with mild tannin and a rounded fruity finish. (source: www.lcbo.com)
Si Soave – Italy Premium wine takes an eye-catching turn with Si Italia. The beautifully curved bottle stands out from the crowd and communicates the casual sophistication of the wine inside, while the easy to open stelvin closure is a perfect fit for today’s young active wine drinkers. (source: www.enovationbrands.com)
Torres Celeste Crianza – Spain Celeste is an opulent wine brimming with fruit, body and colour: as unique as the night sky in the Ribera del Duero. (source: www.torres.es)
Peter Georges Duboeuf Beaujolais Brouilly – France Clear ruby red colour; ripe raspberry and cherry aromas; dry, light to medium body; lively fruit flavours with balanced acidity and medium length finish. (source: www.lcbo.com)
Cave Spring Riesling Dry VQA – Niagara Pale yellow colour; fresh grapefruit and pineapple on the nose with floral notes; dry, light to medium bodied, clean, citrus flavours with refreshing acidity and a crisp; a sense of sweetness on the finish. (source: www.lcbo.com)
stacey MArc Colio Spain big and bold taste, great with pasta
Sterling California one of my favourites; we always buy for special occasions
Robert Argento Argentina mmmmm
Robert When entertaining, it helps to have a great punch that is refreshing and sets the holiday mood. It is bright and colourful and easy to make. What more do you need? 70
christmas sangria Ingredients
2 bottles Pinot Grigio or Chardonnay ¾ cup sparkling apple cider ¼ cup sugar ¼ cup cranberries, halved ¾ cup cranberries, whole 1 Granny Smith apple, chopped 3 rosemary sprigs
Combine all ingredients in a large pitcher and stir together with a large wooden spoon to help the sugar dissolve.
2. Refrigerate for at least 4 hours before serving. Serve chilled or over ice.
Serves: 4 Time: 15 minutes Difficulty: Easy
This uses cooked eggs for safety. You can use more or less rum to taste. It’s a bit of work to make, but well worth it. You’ll never buy store-bought eggnog again! Enjoy!
Children need their own celebratory drinks on New Years Eve, right? This is the perfect, grumpy, green treat. It is a beautiful addition to the table and gives children a charmingly green mouth.
amazingly good eggnog
the grinch punch
2 x 13 oz packets unsweetened lemon-lime kool-aid
4 cups milk
2 cups sugar
5 whole cloves
1 can (12 oz) pineapple juice
½ tsp vanilla extract
1 frozen lemonade concentrate (12 oz), thawed
1 tsp ground cinnamon
½ liter of sprite
12 egg yolks
1 ½ cups sugar
Red sanding sugar for glass trim
2 ½ cups light rum 4 cups light cream 2 tsp vanilla extract ½ tsp ground nutmeg
Directions 1. Combine milk, cloves, ½ tsp vanilla and cinnamon in a saucepan and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. 2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and let cool for about an hour. 3. Stir in rum, cream, 2 tsp vanilla, and nutmeg. Refrigerate overnight before serving. Serves: 12 Cook time: 20 minutes Prep time: 6 hours and 28 minutes
Directions 1. Pour 2 quarts of water in a pitcher. 2. Add the Kool-aid mix and sugar and stir until the sugar is dissolved. 3. Add the pineapple juice and lemonade and stir well. 4. To top the rim of a glass: dip the top in water, then dip into the sanding sugar. 5. Just before serving, add the Sprite and ice.
iced mint protein mochas We need at least one healthy option right?!
1 cup chilled coffee 1 cup almond milk 1 scoop chocolate protein powder 1 heaping Tbsp unsweetened cocoa powder 1 Tbsp raw honey 5–6 mint leaves Extra mint leaves, to garnish
This is not as good as a good cold beer but it does hit the spot when you are chilled. Also it makes a nice gift.
warm turmeric cinnamon milk Ingredients
1 cup milk, unsweetened almond, coconut, or dairy 1 tsp honey 1 tsp coconut oil, optional ¼ tsp each of ground turmeric, ginger, cinnamon and cardamom Freshly ground black pepper
1 cup of ice cubes
Directions Directions 1. Place all ingredients (except garnishing mint leaves and ice cubes) in a blender and blend until well blended. You want to make sure that their are no chunky mint leaves remaining. 2. Place ice into two cups. Pour mocha mixture into the cups and garnish with mint leaves. Add cute straws, obviously. Serves: 2 Time: 5 minutes
1. In a small saucepan, gently heat the milk of your choice with the honey and optional coconut oil. 2. Bring to the point where it is almost boiling, then remove from heat. 3. Whisk in the spices until well blended. Strain through a fine mesh strainer, if desired. 4. Add some freshly ground pepper, stir with a cinnamon stick and serve.
To make a big batch, use ¼ cup each of ground turmeric, ginger, cinnamon and cardamom. Store in a glass jar. Makes 1 cup of mix. Add 1 tsp of this mix to 1 cup of milk and follow the rest of the recipe to make an individual drink. Serves: 1 Time: 6 minutes Difficulty: Easy